Don’t forget the crusty bread to go with this comforting fall favorite soup that’s perfect for any cool evening.
FRENCH COUNTRY SOUP
8 ounces Great Northern or Cannellini beans
6 cups water
4 cups homemade chicken broth
1 pound stew meat
2 medium carrots, rustically sliced (1 inch pieces)
2 stalks celery, rustically cut (1 inch pieces)
1 large onion, halved and sliced
1 cup dry white wine
5-6 cloves garlic, FINELY minced
1 teaspoon ground bay leaves
1-2 teaspoons crushed rosemary
FRESH ground sea salt and black pepper
- Rinse and drain beans.
- Combine beans and water in large dutch oven. Bring to a boil, reduce heat and simmer for 10 minutes.
- Remove from heat, cover and let stand 1 hour.
- Drain beans and rinse.
- Heat oil or butter in skillet over medium-high heat.
- Sear beef pieces quickly.
- Combine beans, browned beef, broth, wine, carrots, celery, onion, garlic, bay leaves, rosemary, salt and pepper in 5-6 quart slow cooker.
- Cover and cook on LOW 8-10 hours or HIGH for 4-5 hours.
- Discard bay leaves and serve with crusty bread – we like a good beer bread.
NOTE: you can substitute 2 cans of rinsed Cannellini or Great Northern beans during the last half hour instead of the dried beans. If you choose this option cut the cooking time in half.